Slow Cooker Chicken and Root Veggies

I adapted this from Damn Delicious. I think my way is easier. Ingredients: 2 tablespoons olive oil 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried rosemary 1/2 teaspoon dried thyme 4 cloves garlic, smashed 3 pounds of root veggies cut into equally sized chunks (I suggest a mix of sweet potatoes (quartered then halved), red skinned potatoes (quartered then halved), carrots (1/2in … Continue reading Slow Cooker Chicken and Root Veggies

Sausage Spinach Soup

Ingredients: 1 T olive oil 1 lbs of Italian sausage, casings removed or 1 lbs of pre-cooked sausages sliced and quartered. 1 yellow onion, diced 1 package of mushrooms, diced (optional) 1/2 tsp dried oregano 1/4 tsp dried basil 2 cloves of garlic, minced 1 quart chicken, beef, or vegetable stock 1 bay leaf 1 lbs red potatoes, cut into 1/2-inch cubes 5oz (or more) of baby spinach or other baby salad greens 1/4 cup heavy cream Salt and pepper Directions: 1. In a large pot, heat the oil on medium. When the oil is hot brown the sausage, breaking it up as you go. If you’re using pre-cooked sausages, fry them until lightly browned. 2. Add the onions, (mushrooms if adding), dried oregano, and dried thyme. Saute until the onions … Continue reading Sausage Spinach Soup

Triple Bean Quinoa Salad

Ingredients: 1 c quinoa 2 c water 1/2 lbs green beans, trimmed, and cut into 1 inch pieces 1 15-oz can northern beans, rinsed and drained 1 15-oz can chickpeas, rinsed and drained 1 red pepper, seeded and finely diced 1 yellow pepper, seeded and finely diced 2 roma tomatoes, seeded and finely diced 1/2 large cucumber, peeled, seeded, and finely diced 1/4 c red onion, finely diced 1/3 c black olives, quartered 1/4 c feta cheese, crumbled Salt and pepper Dressing: 1/4 c olive oil 1T balsamic vinegar 2 garlic cloves, smashed and minced 1/4 tsp dried basil 1/4 tsp dried oregano Directions: 1. Steam the green beans in a steamer basket over boiling water for about 7 minutes, until the green beans are bright green but crisp. Remove from heat and rinse with cold water. Set aside. 2. In the same pot, pour the quinoa and water. Bring to a boil then drop to a simmer for about 15 minutes, until all the water is absorbed. Meanwhile, prep your veggies if you haven’t already! Remove from heat … Continue reading Triple Bean Quinoa Salad

Pear and Candied Walnut Salad with Lemon Poppy Seed Dressing

From the November 30th Newsletter Other than Cobb Salads (which I hate making because there are way too many ingredients), there were never any specific salads I wanted to make…until now. You don’t have to candy you’re own walnuts but if you have the time and want to elevate your cooking game, give it a go! I promise, it’s really not as hard as it … Continue reading Pear and Candied Walnut Salad with Lemon Poppy Seed Dressing

Protein Muffins

From the November 16, 2017 Newsletter I think muffins are the perfect snack size. Unfortunately, most muffins aren’t helpful if you’re trying to change your body composition. These are a pretty good compromise for those of you wanting more protein in your diet while still being able to scratch that itch for a muffin. Be sure to pick a protein powder you like because it will … Continue reading Protein Muffins

Coconut Almond Date Balls

From the November 2, 2017 Newsletter The date is a super trendy fruit because of its flavor and versatility as a sweetener. It also has fiber, potassium, vitamins A and K, and iron to name a few goodies. You’re probably familiar with them as the base ingredient in LÄRABAR and RX bars. These date balls are a really easy and fun snack to make – and you can even … Continue reading Coconut Almond Date Balls